Application of fluid bed technology in brewing

ABSTRACT

The aim of the invention is firstly to dry the wort necessary for beer production and subsequently to re-dissolve the above for the further processing, in particular, the fermentation. According to the invention, the application of fluid bed technology is particularly suitable for the production of dried wort, in particular fluid-bed drying and fluid-bed coating. The advantage of said method for the production of granulates is that no loss of quality in the wort occurs during suitable temperature changes during the drying. The granulate can thus be coated with one or several further coatings, in particular with further flavourings. Above all flavourings can be encapsulated within the dried wort, such that the above is not lost on storage and possible transport.

The present invention refers to methods for producing beverages,especially brewed and/or fermented beverages, as well as to devices andplants for employing these methods.

The method of producing beer can essentially be divided into three mainprocesses, namely the production of malt, the production of originalwort and the fermentation process. This method as well as the herebyinvolved equipment and devices is subject of the study of brewingtechnology and is known to the skilled person. In this respect, it isreferred to the following description of FIG. 1 and to the respectivetechnical literature, especially to the article “125 JahreSteinecker-Sudhaustechnologie” of H. Miedaner (“Brauwelt”, 2000, pages799 to 805).

The present invention has the object to improve the production of beersuch that the operating processes during the production of beer aresubstantially simplified. This object is achieved by a method as definedin claim 1, by a device or plant as defined in claim 11, by a granulateas defined in claim 15 as well as by a method as defined in claim 16.

The invention is based on the idea firstly to dry the original wortnecessary for beer production and subsequently to re-dissolve the abovefor the further processing, in particular, the fermentation. Thereby, inthe present invention original wort is understood in the sense ofbrewing technology which, therefore, is in liquid form. Further, in thepresent invention it is also referred to original wort, if a differentstarting product is used as usually malted cereals sorts as for examplebarley, wheat, rye, spelt or emmer, especially other starchy basicmaterials such as maize, rice and/or other malted cereals sorts and/orother unmalted cereals sorts as well as sugar. However, in any case thewort must be present in liquid form.

Drying and subsequent dissolving of original wort first appears to bemore laborious than the conventional production of beer. However, thisapproach has many advantages when producing big amounts of beer:

With the conventional approach, the whole technological process ofproducing wort is performed in each brewery in order to subsequentlyproduce it to beer. This requires a local production of beer of the beerproducers in a plurality of brewhouses in the respective destinationcountries, i.e. up to now each brewery has a brewhouse. Thereby, thewhole production of wort and beer is performed on one premises. However,the technological know-how of the production of beer as a whole iscontained in the production of original wort. The fermentation processdoes not require specific skilled knowledge.

According to the present invention, the production of original wort canbe performed centralized, wherein the final product is dried originalwort which can be stored and easily be transported. After transport to afermentation plant, the dried original wort can first be dissolved inwater and fermented to beer with presence of yeast. This first has theadvantage that a plurality of brewhouses becomes superfluous which causegreat expenses. Therefore, a centralized production of dried originalwort reduces the effort substantially in view of equipment and energy,because a centralized production brings respective synergy effects. Thepresence of brewing technological know-how at the local fermentationplants is not decisively necessary anymore. Further, a unification ofthe quality of the beer production is achieved in spite of performingthe final beer production at different places.

According to the present invention, the use of the fluid bed technology,i.e. fluid bed drying, fluid bed granulating, fluid bed spraygranulating and/or fluid bed coating is especially suited for theproduction of dried original wort. The special advantages of thesemethods is the special suitability for the production of granulates. Thegranulates can thereby be coated with one or several coatings, inparticular with further flavourings. Especially, however, theflavourings contained in the dried original wort can be encapsulated,such that the above do not volatilize when being stored and during apossible transport.

FIG. 1 shows a process diagram of a conventional beer productionprocess,

FIG. 2 shows a process diagram of the production of wort granulateaccording to the present invention, and

FIG. 3 shows a process diagram of the production of beer starting fromwort granulates in accordance with the present invention.

For a better understanding of the invention the process steps employedin the brewing technology as well as the usually employed equipment isfirst briefly discussed by means of FIG. 1. The method of beerproduction can essentially be divided in three main processes namely theproduction of malt, the production of original wort and the fermentationprocess.

For the production of malt, the raw barley grain is processed to malt,wherein the process steps steeping, germination and kilning is employedin the malt house. During steeping, the grain absorbs water, is suppliedwith oxygen and cleaned. Subsequently, germination is performed ingermination plants, wherein air supply is usually achieved byventilators, and turnover devices provide for a unitary turnover of thegermination material. The purpose of malting mainly is the creation ofenzymes and their controllable reactions to the malt substances. Duringthe germination processes the germ bud causes the formation of enzymeswhich are able to decompose the grain substances. This process is inparticular relevant for the degradation of protein and starch as well asthe degradation of other substances. After the germination period whichis necessary for the conversion of substances, the germination processis stopped by withdrawal of water. The skilled person denotes thisprocess step as kilning. The withdrawal of water is usually achieved bythe use of heat and air supply. Caused by the kilning, the malt gets aflavor and a color which is characteristic for the respective type,which has effect on the beer type to be produced. After the kilning, themalt usually has a water content of below 5% such that it can be stored.At the end of the malt production the malt still has the shape of grain.Besides barley, which is used as basic material for the malt productionof bottom fermented beers, also other cereals sorts such as wheat, rye,spelt and emmer can be malted.

During the production of original wort, malt is usually processed tooriginal wort under the presence of water and hops. Dependent on thedesired beverage, also different sugar types as well as other starchcontaining basic materials such as maize, rice, other malted grain sortsand/or other unmalted cereals sorts can be processed. Further, theaddition of enzyme supplements and of inorganic substances is possible.The production of wort is performed in the brewhouse which means theentity of plants and/or devices which are necessary for the productionof wort. The production of wort in the brewhouse, i.e. the brewhouseprocess, usually consists of six partial processes, namely grinding,mashing, lautering, wort cooking, hot trub separation and wort cooling.

In order to continue with the enzymatic degradation within the maltgrain which has started in the malthouse plant, the malt has to begrinded in a well defined manner. This process of grinding is usuallyperformed in a malt mill which has the object to separate the grainencasement, the so-called husks from the residual grain. Thereby, thehusks must be treated as sparing as possible for the later use asdiscussed below in detail. During grinding, the starch containing bodyis to be chopped as far as possible.

The subsequent mashing is usually performed in a mash tun and a mashkettle. Mashing is understood as dissolving the malt ingredients, inparticular starch and proteins, and the degradation of high molecularorganic substances in a water dissolving form by means of the enzymes ofthe malt. The insoluble starch is degraded to fermentable sugars as mostimportant process during mashing. Mashing plays a central role for theproduction of original wort, because during this process the basis forthe wort composition and therefore for the type of beer and the beerquality is ascertained. The process of mashing starts with mixing aspecific amount of grist and a specific amount of brewing water, theso-called mash-liquor. For controlling the process, the parameterstemperature, duration, concentration of the mash and in a low extent theconcentration of the mash and in a low extent the concentration ofhydrogen ions are available for the brewer. The extract solution beingpresent at the end of mashing in the mash is called first wort.

Lautering is performed either in a lauter tun or—rarely—in a mashfilter. In general, lautering is understood as the separation of thedissolving contents of the mash, namely the wort from the insolublecontents, the so-called spent grain. The spent grain mainly consists ofhusks and proteins gained during grinding, and further of starch andmineral components. For the lautering, the whole mash is pumped into thelauter tun. Above the tun base, the lauter tun has a sieve bottom, theso-called false bottom. Thereon, the spent grain lays down, while thewort gets through the screen slits from the lauter tun into the wortkettle, which is usually performed by pumping. The spent grain forms afilter layer for the wort to be lautered. Roughly, the process oflautering can be divided into two steps: The deduction, i.e. the pumpingof the extract solution being present in the mash, namely the firstwort, and the sparging of the spent grain which still contains extract,by means of hot brewing water, the so-called sparging water. In therecent past, also other separating techniques have become known.

The wort cooking is performed in a wort kettle. During the process ofcooking, hops or hop products are added, but also the addition of sugaris sometimes performed in practice. The hopping gives the wort and, withthat, the beer which is produced later by fermentation, its typicalbitter taste. Sugar is added in order to increase the proportion offermentable and/or unfermentable extract in the wort solution. After thewort cooking, the so-called original wort is given. Characterizing forthe original wort is the original wort content. The original wortcontent is the percentage of the substances which are dissolved in thewort prior to fermentation, such as malt sugar, proteins, vitamins,trace elements and flavourings. The original wort content is measured in% Plato or formerly in ° Plato, respectively. Approximately one third ofthe original wort content is usually transformed by yeast duringfermentation into alcohol, which is expressed in weight percent.Therefore, for example a wort of twelve percent results in an alcoholcontent of about four weight percent. However, there are also methods inwhich a very high percentage extract containing wort is produced in thebrewhouse plant, which is subsequently adjusted after fermentation bythinning down to a beer having a specific alcohol content.

With wort cooking, the following objects are achieved: evaporating waterfor adjusting the original wort content, separating high-molecularprotein (the so-called break), inactivating the enzymes for fixing thewort composition, sterilizing of wort, isomerization of the hopsubstances, formation of flavourings (the so-called Maillard reaction)and removal of undesired flavourings. These objects are all achieved bythe effect of heat during wort cooking.

After finalizing the wort cooking, the hot trub break separation isperformed usually in a whirlpool, wherein the hot trub contained in theoriginal wort is separated from the remaining original wort. The hottrub consists mainly of proteins which have been coagulated, i.e.agglomerated by the effect of heat during the wort cooking. Further, thehot trub contains polyphenols and other suspended contents. In thewhirlpool, the centrifugal effect is used by means of pumping-in intangential direction. The hot trub agglomerates in the shape of a coneon the center of the bottom of the whirlpool. The such separatedoriginal wort is subsequently pumped away. Instead of a whirlpool, alsoother separating systems can be used.

The last partial process in the brewhouse plant is the wort cooling inwhich the original wort is cooled down from almost cooking temperatureto the so-called pitching temperature of for example 6° C. which isusually performed by a heat exchanging system. The cooled wort is wellventilated. Cooling is necessary prior to the fermentation in order toallow the addition of yeast which can only survive at low temperatures.Prior to the subsequent addition of yeast, the so-called pitching, thewort is called pitching wort. Directly after the addition of yeast, thepitching wort is then called beer or green beer. Now, the mainfermentation of the cooled original wort is performed in a fermenter.The yeast added in the wort is able to start the alcoholic fermentation.Thereby, sugar molecules are transformed in biochemical processes intoalcohol, CO₂ and up to 300 volatile and non-volatile co-substances aswell as heat which has to be dissipated by cooling. At the beginning ofthe fermentation the yeast needs for proliferating a sufficient supplyof oxygen which is achieved by ventilation after the wort cooling. Themain fermentation is finished when the major part of the fermentableextract has been fermented. Thereafter a further cooling and aseparation may follow. Subsequently, storing and maturation of the beerfollows under slightly increased pressure, the so-called bungingpressure, usually in highly cooled storage tanks. Thereby, the remainingfermentable extract is fermented as far as possible. By means of thebunging pressure as well as by the low storing temperature, e.g. 1° C.,the CO₂ content of the beer is fixed. Further, storing of the beerresults in a determination of the beer and a certain chemical andphysical stability of the beer.

At the end of storing, the beer has a turbidity which is usually removedby a so-called Kieselghur filtration. Subsequently, a so-called PVPPstabilization may follow for achieving a long storage life. Further, anadditional carbonation of the beer may be performed. The beer then comesinto a pressure tank. From there, it is filled into bottles, cans,barrels or the like by maintaining the pressure. Prior to the fillingprocess a pasteurization may follow for achieving a long storage life ofthe beer.

In FIG. 2 the process of the production of dried original wort, inparticular original wort granulate according to the present invention isshown. The production of original wort which is present in liquid shape,is identical with the conventional production of original wort asdescribed above. Insofar, it is therefore referred to the discussionconcerning FIG. 1. Wort cooling is not necessary anymore but may stillbe performed. Thereafter, drying of the original wort is performed sothat the dried original wort is present especially in the shape ofgranulate, dry substance or powder, which can be transported in a mannerwhich is by far easier compared to original wort which mainly consistsof water.

Thereby the use of the fluid bed technology, namely fluid bed drying,fluid bed granulation, fluid bed spray granulation and/or fluid bedcoating, is in particular suitable. The special advantage of the fluidbed technique is on the one hand its special suitability for theproduction of granulates. More important, it turned out on the otherhand that with the fluid bed technique there is no loss of quality oronly a slight loss of quality of the original wort in case of a suitablecourse of the temperature, especially with a temperature of the fluidbed of 70 to 80° C.

Further, the granulates may be coated with one or several furthercoatings, especially with further flavourings. In particular, however,the flavourings contained in the dried original wort can be encapsulatedsuch that they do not evaporate during storage or during a possibletransport. A further advantage is the better handling, especially thebetter suitability for storage. Compared to the conventional basicsubstances the conveying and flow behavior as well as dust-free behaviorof the granulates is improved. The main waste products of the wortproduction, the so-called spent grain, do not incur at decentrallocations with the use of the invention which results in correspondingsynergy effects.

In FIG. 3 the process of the production of beer starting from driedoriginal wort according to the present invention is shown. The driedoriginal wort is first dissolved in water. Thereby, discontinuouslyoperating dissolving techniques, especially the batchwise operatingdissolving tank technique may be employed, but also continuouslyoperating dissolving techniques, may be used, especially dissolvingtechniques in the field of the production of non-alcoholic soft drinksfor dissolving crystal sugar.

The such regained original wort may be subjected to a thermal treatmentor a treatment with ultraviolet light in order to sterilize orpasteurize the regained original wort prior to the addition of yeast.

The regained original wort is adjusted to a temperature which issuitable for the addition of yeast. Then the conventional fermentationprocess follows. Therefore, it is insofar referred to the abovediscussion concerning FIG. 1.

With the present invention, a continuous beer production is possible.Previous attempts aimed at achieving a continuous beer production failedin that the process in the brewhouse plant can only be operateddiscontinuously, namely batchwise. Contrary to that, a continuouslyoperating fermentation is already possible according to the state of theart which, however, cannot be efficiently employed due to thediscontinuously operating brewhouse plant process. According to thepresent invention, the original wort granulate can be stored at afermentation plant especially in silos such that a plant for continuousfermentation can continuously be supplied with re-dissolved originalwort. Thus, an efficient utilization of a continuous fermentation plantis possible. Furthermore, there is the problem with the discontinuouslyoperating brewhouse plant process that the extract content of the liquidoriginal wort is not unitary because of so-called first and lastrunnings of water. These first and last runnings of water are necessaryto deliver the liquid original wort completely to the fermentation tankswithout loss of original wort in the piping system. This essentialdisadvantage is not the case with a continuously operatingre-dissolution of original wort granulate such that a continuouslyoperating fermentation plant can be supplied with re-dissolved originalwort with unitary extract content, because first and last runnings arenot necessary.

Further, it is possible with the present invention to recover the waternecessary for the brewhouse process during drying of the original wortand to recycle this water to the brewhouse process for the preparationof a new brew after a conditioning, if necessary. Thus, not only thenecessary water amounts can be reduced with the central production oforiginal wort, but also the required energy can be decreased inessential extent.

In order to optimize the energy required for drying or granulating theliquid original wort, it is further suggested according to the presentinvention to use a vacuum evaporator between the whirlpool and thefluidized bed plant. Vacuum evaporators are based on the principle thatwith a reduction of pressure the distillation point decreasessignificantly. With that, the distillation point of water can be reducedto 35° to 45° C. with a pressure of about 0 bar. In the firstevaporation step energy is only necessary for the operation of thevacuum pump by which water vapor is removed. Thus, a significant amountof water can be removed from the liquid original wort with only lowrequirement of energy. Furthermore, undesired easily volatileflavourings are removed. In further evaporation steps an additionalsupply of heat energy is necessary whereas attention should be paid thatthe wort temperature remains below about 80° C. in order to avoid a lossof quality of the concentrated wort.

Further, a vacuum evaporator can also be used for cooking wort in orderto achieve the main purpose of wort cooking, namely the removal of waterof usually about 8% in an energy saving manner. According to theconventional approach, the wort is cooked 60 to 90 minutes in order toachieve a defined extract content by means of generating steam, and inorder to remove easily volatile undesired flavourings. This process canbe significantly reduced by means of a vacuum evaporator such that thesupplied energy for the wort cooking can be correspondingly highlyreduced.

1-30. (Canceled)
 31. Method for the production of dried original wortfor use in the production of brewed and fermented beverages comprising:a) conditioning of brew water, b) grinding of malt, c) mashing fordissolving malt content substances in the brew water and for thedegradation of high-molecular, organic substances in a water solubleform by enzymes of the malt, whereby a mash is produced, d) lauteringfor separating soluble contents of the mash from insoluble contents, e)wort cooking for evaporating water for adjusting an original wortcontent, separating high-molecular protein, inactivating the enzymes forfixing composition of the original wort, sterilizing the original wort,isomerization of hops bitter substances, formation of flavorings andremoval of undesired flavorings, f) hot trub separation for separatinghot trub contained in the original wort, g) vacuum evaporation forwithdrawal of water from the original wort, and h) drying andgranulating the original wort by application of a fluid bed wherebyoriginal flavor thereof is preserved.
 32. Method according to claim 31,further comprising adding at least one flavoring to the original wortgranulate.
 33. Method according to claim 31, wherein the granulatingcomprises at least one of encapsulation, compacting and agglomeration.34. Method according to claim 31, wherein the malt is produced by amethod comprising at least one of steeping, germination and kilning. 35.Method according to claim 31, wherein at least one of the followingcereals or substances is used as starting material for production of theoriginal wort or the malt: barley, wheat, rye, spelt, emmer, maize,rice, sorghum, other malted or unmalted cereals and sugar.
 36. Methodaccording to claim 31, wherein at least one of highly concentrated beerwort, sugar, cereal flour, hops, hops compounds and flavorings is usedas germ bud.
 37. Method according to claim 31, wherein the driedoriginal wort has a water content of not more than 5 weight percent. 38.Method according to claim 31, wherein water recovered during the dryingor granulating is recycled for preparation of an additional quantity ofthe beverage.
 39. Method according to claim 31, wherein vacuumevaporation is carried out during wort cooking.
 40. Apparatus forproduction of dried original wort for use in production of brewed andfermented beverages comprising: a) a brew water conditioning plant forproviding brew water, b) a grinding mill for grinding malt, c) a mashtun or a mash kettle for dissolving malt content substances in the brewwater and for degradation of high-molecular organic substances in awater soluble form by enzymes of the malt, whereby a mash is produced,d) a lauter tun for separating soluble parts of the mash from insolubleparts, e) a wort kettle for wort cooking for evaporating water in orderto adjust an original wort content, separate high-molecular protein,inactivate enzymes for fixing the composition of the original wort,sterilize the original wort, isomerize hops bitter substances, formflavorings and remove undesired flavorings, f) a whirlpool forseparating the hot trub contained in the original wort, g) a vacuumevaporator for withdrawing water from the original wort, and h)apparatus for drying the original wort, the apparatus for drying theoriginal wort comprising a fluid bed.
 41. Apparatus according to claim40, further comprising apparatus for recycling water which has beenrecovered during the drying or granulating.
 42. Method according toclaim 31, for use in the production of beer, wherein the application ofa fluid bed comprises at least one of fluid bed drying, fluid bedgranulating, fluid bed spray granulating and fluid bed coating. 43.Method according to claim 32, wherein the flavoring comprises at leastone of sugars, hops and yeast.
 44. Method according to claim 31, whereinthe dried original wort has a water content of not more than 2 weightpercent.
 45. Method according to claim 31, wherein the dried originalwort has a water content of not more than 1 weight percent.
 46. Methodaccording to claim 39, wherein the vacuum evaporation is carried out atthe end of wort cooking.
 47. Method according to claim 40, wherein theapparatus comprising a fluid bed comprises at least one of a fluid beddrying plant, a fluid bed granulation plant, a fluid bed spraygranulation plant and a fluid bed coating plant.